Chicken varuval drenched in gin anybody?
Chef Prabhu Miruthanjen, who helms the kitchen at ASAP — a new sports bar that opened its doors in Adyar a couple of days ago — decides to set our plate on fire, quite literally. His sous chef deftly heats a spoonful of gin with a lighter, as all the phones come out to capture the moment the flames lick at our succulent chunks of chicken.
Flame on
This show of theatrics is not on the menu, owner Ajith K (33) tells us. But it is going to be an interactive ‘warm up’ session to break the ice for first time customers, we are told. And over a preview tasting of the menu, a couple of nights before opening day — we enjoy the privilege of having the whole place (yes, all 4,000 square feet of it) — the second level on the terrace included, to ourselves.
Over a mix of South Indian and Continental appetisers — that once they begin coming, roll out faster than you can say ASAP, Ajith tells us about his plans for the space. “The name is an indicator of how fast you will get your food,” his promise rings true. “And that, will be within 10 minutes from the time you order, even if we are having a busy day,” he assures us. Ajith who already runs Evoke and Evoke 2.0 pubs with partner Ashok G (40) is continuing the same partnership into two more restobars as we wrap up 2019 — the first being ASAP, and the second, a restobar on Mount Road that he plans to open later this month.
Menu pointers
For the adventurous: Homemade Curry Masala paired with penne.
Must try: Prawn Varuval
Our mocktail favourite: Shirley Temple
Dessert recommendation: Elaneer Payasam, served cocktail-style
Mayo have many more
Our tastebuds heavy with gin and cumin (from the masala) on those succulent chunks of meat — we switch things up with some crunchy Corn Cheese Croquettes and later, juicy Barbeque Chicken Wings slathered in homemade beer BBQ sauce. “All our sauces are made in-house,” Ajith tells us, as an assortment of samplers arrive at our table. We dip and swirl our Chicken tenders in a few, including coriander tartar, honey mustard and ranch, before we vote on the pink mayo, as our favourite. And we chase this down with a Shirley Temple — lemonade with orange juice, Sprite and a dash of grenadine syrup for colour and sweetness.
We are eager to try the Chilli Egg which comes highly recommended, but it is a tad overdone with a blackened concoction of spices — so much so that that neither white, nor yolk is visible. The Basil Chicken slides topped with plenty of chopped garlic more than makes up for this however, and we definitely recommend the mini Cocktail Parottas topped with paneer varuval, while our meal companion went gaga over the Butter Garlic Prawns. For dessert, we wrap things up with a Elaneer payasam in a cocktail glass and for those who want something sweeter, there are triangles of Parupu poli, decadent with ghee and slivered pistachios, almonds and cashews for texture.
We vow to return to do justice to their main course specials which include a liberal selection of pasta and steak!
At Meal for two INR 1,200 (non-inclusive of beverages).
sonali@newindianexpress.com | @brightasunshine